French onion soup is known for its ooey-gooey goodness. With its simple ingredients and straightforward recipe, this dish is sure to be a crowd pleaser! This recipe makes enough soup for six bowls and it keeps well, so it works as a leftover.
A tasty marinade using molasses, cognac and balsamic vinegar This dish is typically grilled and then cut up into tender bite-sized pieces.
This recipe can also be frozen prior to cooking and later pulled out for use, so you don’t need to carry all of the individual ingredients. An excellent option when spending the weekend at a cabin; freeze and it’s ready to cook once thawed.
A Fondue Chinoise is a French Canadian meal that features a communal pot filled with beef broth. Guests will place thinly sliced beef that is wrapped around a fondue fork. Once cooked, the meat is placed on the plate and dipped in a variety of sauces.Guests can savour the meat while more slices are being cooked.
1 quart (950 ml) of reduced sodium beef broth
1 package (40 g) of French Onion soup mix
½ pound (225 g) of thin (1/16” or 1.5 mm) sliced eye-round cut of beef (per person)
Pour beef broth into a fondue pot then mix in a package of French Onion soup.
Heat until broth comes to a boil then lower heat to maintain a slow boil.
Cover a sheet of wax paper with sliced meat (make sure they do not touch). Cover with a fresh sheet of wax paper and continue covering with meat until stock is depleted. This makes picking up individual slices easier.
Using a fondue fork, pierce a slice of beef then wrap around the fork. To avoid losing the slice, pierce the overlapping end back over the fork then submerge in the broth until cooked.